Soy-Balsamic Vinaigrette Recipe

Note: This recipe can easily be scaled up or down, and lasts forever in the fridge. If you have plastic squeeze bottles, there's no need to first whisk in a bowl—construct the dressing in the bottles using the same ratio of ingredients, scaling down to fit in one bottle. Cover the top and shake before each use.

Yield:Makes 1 quart

Active time:3 minutes

Total time:3 minutes

Ingredients

2 cloves garlic, grated on a microplane grater

2 teaspoons dijon mustard

1 small shallot, grated on a microplane grater

2 cups canola oil

1 cup extra-virgin olive oil

6 tablespoons Balsamic vinegar

6 tablespoons Sherry vinegar

4 tablespoons soy sauce

Kosher salt and freshly ground black pepper to taste

Directions

1.

Combine all ingredients in a large bowl and whisk. Season to taste with salt and pepper. Transfer to sealed container. Shake vigorously to emulsify before each use.